Creamy Butternut Squash Soup
[Everyday Meal] Creamy Butternut Squash Soup
Embrace the autumn season with this delightful and comforting homemade butternut squash soup! 🎃 This recipe transforms a simple squash, initially mistaken for a regular pumpkin, into a velvety smooth soup perfect for any occasion. Using a blender, it’s surprisingly easy to make, offering a warm and satisfying meal. From prepping the squash with a microwave trick to achieving a silky texture, this detailed guide, complete with helpful tips, will help you create a gourmet soup right in your own kitchen. 🍂
Soup Ingredients
- 1 medium butternut squash
- 1 medium potato
- 1 medium onion
- 120ml heavy cream
- 1.5 cups milk (approx. 300ml)
- 1 tablespoon butter
- Pinch of salt
- Honey or oligosaccharide to taste (optional)
Cooking Instructions
Step 1
Gather all your ingredients. You’ll need one medium butternut squash, one medium potato, one medium onion, 120ml of heavy cream, and about 1.5 cups (300ml) of milk. Also, prepare 1 tablespoon of butter for sautéing, a pinch of salt for seasoning, and optional honey or oligosaccharide if you prefer a sweeter soup.
Step 2
Thoroughly wash the butternut squash. Use baking soda to scrub the skin, which helps remove any dirt or residue. If you have a fruit and vegetable wash, that works wonderfully too. A clean surface is key for a safe and delicious soup.
Step 3
Check that the washed butternut squash is clean. (Even if it looks clean, thorough scrubbing is important for peace of mind!)
Step 4
Pre-soften the butternut squash for easier cutting. Squash can be quite hard, making it difficult to slice. The microwave is a great shortcut! Lightly dampen the squash, cover it (with a lid or plastic wrap), and microwave for about 4 minutes. This will steam the inside, making it much softer and easier to cut. Be careful, as it will be hot!
Step 5
After microwaving, the squash’s exterior will feel slightly cooked. You should now be able to cut it in half with a knife easily. Remember to handle it carefully due to the heat. (If your squash looks or tastes different than expected, combining it with a newly purchased one can help balance the flavor.)
Step 6
Scoop out the seeds and peel the squash. Use a spoon to remove all the seeds and stringy bits from the center. Then, use a vegetable peeler or a knife to remove the tough outer skin. This step can be a bit tedious, but it’s essential for a smooth soup texture. (It’s best to do this now rather than putting it off!)
Step 7
Prepare all the vegetables. Chop the peeled butternut squash, potato, and onion into large, bite-sized pieces. Now, the soup-making process truly begins! 🍳
Step 8
Sauté the vegetables to build flavor. Melt the butter in a pot or pan over medium-low heat. Add the onions and potatoes and sauté until the onions become translucent and fragrant, about 5-7 minutes.
Step 9
Add water and simmer. Once the onions are nicely softened and fragrant, pour in about 1 cup (200ml) of water. Cover the pot and let it simmer for about 5 minutes. This step helps to slightly cook the harder potatoes before blending.
Step 10
Check for potato tenderness. After simmering for about 5 minutes, poke a potato piece with a fork or knife. It should be tender and easily pierced. If not, simmer for a few more minutes. Once tender, turn off the heat.
Step 11
Blend the soup until smooth. Carefully transfer the cooked potatoes and onions from the pot into a blender. (If you have an immersion blender, you can blend directly in the pot, which saves an extra step.)
Step 12
Add the squash and blend everything together. Place the sautéed potatoes and onions into the blender, then add the prepared butternut squash. Secure the lid tightly and blend until completely smooth. You might need to do this in batches depending on your blender’s size. The mixture will take on a beautiful orange hue! It might not taste fully developed yet, but the next step is to cook it to perfection. 🥣
Step 13
Return the blended mixture to the pot. Pour the smooth puree of squash, potato, and onion back into the clean pot.
Step 14
Add milk and cream, adjusting the consistency. Pour in the milk and heavy cream while stirring continuously with a spatula. You can adjust the soup’s thickness to your preference. Keep in mind that as the soup simmers, the potato starch will naturally thicken it, so you might want to add a little more milk or water if it becomes too thick.
Step 15
Season and sweeten. Once the soup begins to simmer, add a pinch of salt to taste. (Oops, the salt shaker isn’t in focus in the photo! 😅) If you desire more sweetness, add a tablespoon or two of honey or oligosaccharide.
Step 16
Finish the soup. Continue to stir and simmer over medium-low heat until the soup reaches your desired consistency. Adding about two tablespoons of honey can enhance the sweetness, although the natural sweetness of the squash might be sufficient on its own. Stir until all flavors are well combined, resulting in a wonderfully creamy and comforting butternut squash soup! 🥄
